If you get a layer of white yeast at the bottom of the starter container its good. If the yeast is old it may take longer to start, since there will be fewer viable cells and more reproduction wil need to take place. Remember, there are some on this site that selectively store single cells of yeast on plates for freezing. In theory you only need one cell, although in reality bacteria (which is present even with the strictest sanitization practices) will outcompete the yeast ig sucfficient cells are not initially available.